Purchase Dry Sea Scallops.
These are scallops that do not have any chemical additives.
Our butcher has them flown in fresh once a week.
They are never frozen.
Pat them dry with paper towels and remove
the small muscle that may be attached to the side.
Lightly sprinkle with Kosher Salt.
Melt 2 tablespoons of butter and 2 tablespoons
of Olive Oil (not extra virgin) in a frying pan.
Cook for 1 1/2 minutes on medium high heat on each side.
IMPORTANT:
Do not turn or move them once they are in the pan
and when you turn them. Not moving them provides the brown searing on them.Melt 2 tablespoons of butter in a dish in the microwave.
Squeeze 1 teaspoon of fresh lemon juice into the butter.
Chop a small amount of fresh (not dried) dill into the butter and stir.
Pour over plated Sea Scallops.
